A snack to get in some extra veggies, these Maple Cinnamon Zucchini Chips are incredibly simple and require only 5 ingredients to make
Happy Recipe ReDux day!
This month’s theme is Get Your Dehydrator On: Whether it’s extra garden bounty or a sale at the supermarket, dehydrating food is a budget-friendly way to stock up for later. You can use a food dehydrator, a low slow oven, or natural sunshine to preserve natural healthfulness. Show us how you like to dehydrate, or a healthy recipe for how you enjoy using dehydrated fruits, veggies or other bounty.
I love my dehydrator. Love as in don’t hold a grudge against it despite how much counter space it takes up or how it can be difficult to clean after a few batches of beef jerky. That’s saying a lot from a girl who doesn’t necessarily enjoy cleaning {haha}.
The dehydrator is an awesome thing to have if you are a snacker, like me, and you want to make your own food, like me.
I hate spending money on food that I know I could make at home for much less and make it healthier to boot.
Beef jerky is the perfect example, and I made that last month. A year or so ago, I did a guest post on Lemon Coconut Bites using a dehydrator. And today I’m going to tell you about Maple Cinnamon Zucchini Chips.
Yes, they are as wonderful as they sound. In fact, I had to make two batches because I ate the first batch before I could get a pretty photo. Oops!
Maple Cinnamon Zucchini Chips are incredibly simple and require only 5 ingredients: zucchini, cinnamon, maple syrup, lemon juice, and salt. That’s it!
Plus, they are addictively delicious and a dietitian’s dream snack. Veggies, very little maple syrup, and nothing else. Yes, please, and thank you.
They aren’t super sweet but they have just enough sweetness from the maple syrup, with a touch of warming cinnamon, and a hint of brightness thanks to the lemon.
I mean, I think I would be embarrassed to admit that I ate an entire batch of something, but not with these. I’ll just sit here and brag tell you about the fact that I happily polished off three zucchinis at snack time.
[click_to_tweet tweet=”Maple Cinnamon Zucchini Chips are a snack you can feel good eating and need only 5 ingredients!” quote=”Maple Cinnamon Zucchini Chips are a snack you can feel good eating and need only 5 ingredients!”]
Or how about I just get to the easy recipe that will make you want to run to the store and grab a few pounds of zucchini. One more thing could make it better, and that’s if zucchini is on sale {which it is at my neighborhood store, woohoo!}
Quick note: I use the Nesco American Harvest Dehydrator and highly recommend it. If you don’t have a dehydrator nor plan on buying one, then scroll to the bottom of the post to find other Recipe ReDuxers posts on dehydrating. There are lots that don’t use a dehydrator 🙂
Maple Cinnamon Zucchini Chips
Ingredients
- 4 medium zucchini about 2 lbs.
- 1/4 tsp salt
- 1 TBSP maple syrup
- 1 TBSP lemon juice
- 1 tsp ground cinnamon
Instructions
- Slice the zucchini into very thin slices using a knife or mandoline. Toss with salt and let sit for 5 minutes. Drain water and pat dry with a towel.
- Toss zucchini with maple syrup, lemon juice, and cinnamon until evenly coated. Transfer to dehydrator in a single layer and dehydrate for 6-7 hours until chips are dried and crispy {they will get crispier when cool}. Store in an air-tight container. Enjoy!
Notes
Meme
1
These must be delicious if you ate them before managing a photo 🙂 What a sweet idea! Will pin this for next summer when I have zucchini coming out of my ears!
Thanks Holly! They were 🙂
what a novel idea. Have not thought of pairing zucchini with maple syrup and cinnamon before but the combination intrigues me. I don’t have a dehydrator, but think I can modify your recipe for a low-temp oven.
It’s a yummy combination and helps bring out the sweetness of the zucchini. It think these will totally work in a low-temp oven! Good luck 🙂
mmm these sound perfect for fall! thanks for sharing!
Thanks!! They are the best healthy snack ever
How long will these last in an air tight container? Can i put them in a freezer bag and store them in a freezer for longer term? I have a couple boxes of zucchini i need to do something with.
To be honest, I do not know because I usually eat them within the first two days after making. I don’t know how they would taste after being in the freezer because they won’t be cooked after freezing.
However, you’d be surprised how much zucchini you’ll eat when you make these because a lot of zucchini turns into a smaller amount of zucchini chips. Hope this helps 🙂